Скачать или смотреть DIY Honey Vanilla Ice Cream

Looking for an awesome EGG recipe? Bee Warned: once you taste this honey ice cream, you’ll BEE ADDICTED! It’s so silky, delicious, and fun to make… it’s PurrFect! The balance of milk and honey creates a decadent, thick ice cream that is not too heavy. The real vanilla extract has a touch of alcohol, which slows the freezing process and prevents the ice cream from getting icy. High in antioxidants from local honey and bee pollen. Serve with drizzled honey and pollen sprinkles for a special treat.

Cheers, meows, and bee happy :)
Alison, Hobbes & "the girls"
http://purrfecthoney.com

#HowToMakeIceCream
#HoneyIceCream
#HomemadeIceCream

INGREDIENTS:
1 cup almond or coconut beverage, or 1 1/2 cups whole milk
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6 tablespoons strong honey, or 1/2 cup light honey
Use Google to find your local beekeeper! If stuck, try this:
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1/8 teaspoon pink Himalayan salt
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6 large egg yolks

2 cups heavy cream, or 1 1/2 cups if using almond beverage
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2 teaspoons vanilla extract (with alcohol)
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1/8 teaspoon local bee pollen
Use Google to find your local beekeeper! If stuck, try this:
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INSTRUCTIONS:
Separate the egg yolks and set aside.

In a medium saucepan, warm the almond milk, honey and salt. Remove from stove. While whisking egg yolks, add the warmed mixture. Pour through strainer into a large bowl (to remove any possible overcooked bits).

Return mixture to saucepan. Heat on medium while stirring constantly with a spatula (to prevent curdling) until thick enough to coat the back of a spoon and leave a trail when a finger is drawn through it.

Add the heavy cream and 2 teaspoons vanilla extract. Chill overnight for best results. Otherwise, set bowl in an ice bath to quickly chill. Taste and add more honey, if desired. Churn according to your ice cream maker’s directions. Freeze to harden. Serve with drizzled honey and pollen sprinkles on top.

Makes 1 quart
Prep Time: 10 minutes, Cook Time: 20 minutes, Churn Time: 1 hour Total Time: 1 hour 30 minutes

KITCHEN TOOLS:
Cutting Board; large
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Ice Cream Maker, Cuisinart ICE-100 Compressor (1.5 quart)
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Ice Cream Cuisinart Frozen Dessert Maker (alternative)
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Ice Cream Container; Sumo (1.5 quart)
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Measuring glass; Pyrex (1-cup)
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Measuring bowl, Pyrex large (1.5 quart)
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Measuring spoons, Cuisinart
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Salt Box, ZeroJapan (Artichoke)
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Saucepan, Cuisinart (2 quart)
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Strainer, Cuisinart
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Spatula; Di Oro Large Silicone
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MISC:
Watch; Apple
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Recipe created by Jenny
https://primalwellness.coach

Recipe inspired by the book: “The Perfect Scoop” by David Lebovitz
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